Výskumný ústav potravinársky

Dimitrov, F. – Červenčík, K. – Koreneková, J. – Hrušková, M. – Bírošová, L. – Tobolková, B. – Hrouzková, S. – Sádecká, J.
Comparison of aroma-impact compound profiles in the Red Moon RM-1 apple fruit cultivar over two successive harvest seasons
Journal of Food and Nutrition Research, 64, 2025, č. 2, s. 127-138

Jana Sádecká, Department of Chemistry and Food Analysis, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, 82475 Bratislava, Slovakia. E-mail: jana.sadecka@nppc.sk

Original article
Received 9 December 2024; 1st revised 18 February 2025; accepted 15 March 2025; published online 30 April 2025.

Súhrn: Fruit aroma, a mixture of volatile organic compounds with odour, as a strong attractant derived from a complex of chemical compounds found in fruits in different amounts and odour-intensities, is distinctively related to their odour-thresholds. Differences in aroma-impact compound profiles in the peel and flesh of red-fleshed Red Moon RM-1 apple cultivar were investigated over two harvest seasons. For this purpose, the laboratory procedure was designed as follows: a sampling method of headspace solid-phase microextraction (HS-SPME) followed by a technique of gas chromato­graphy-olfactometry with flame ionisation detection (GC-FID-O), and with gas chromatography-mass spectrometry (GC-MS) were employed. Apples were harvested in 2020 and 2021 from the same farming orchard. A total of 90 aroma-impact compounds revealed by GC-FID-O were responsible for the overall aroma of apples from 2020 season, and 109 from 2021 season. Aroma-impact compounds comprised esters, alcohols, aldehydes, sesquiterpenes, one ketone and one lactone. The most noticeable odorant compounds common to apples from both growing years were ethyl 2-methyl butanoate, ethyl hexanoate and ethyl butanoate. Other 18 principal odorants found in both apple harvests (with varying odour intensity) comprised namely acetaldehyde, propyl butanoate, butanol, pentanol, 1-octen-3-one, hexanol, (Z)-3-hexenol, 5-hexenol, butyl hexanoate, hexyl butanoate, ethyl octanoate, hexyl hexanoate, γ-bisabolene (unknown isomer), 2-phenyl ethanol, 2-hydroxy-γ-butyrolactone, tentatively identified isolongifolene, tetradecanol and farnesol (unknown isomer).

Kľúčové slová: red-fleshed apple; aroma-impact compound; headspace solid-phase microextraction; gas chromatography-olfacto­metry; gas chromatography-mass spectrometry

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